EP0551464B1 - Verfahren und vorrichtung zum pressen und trocknen von langen teigwaren - Google Patents

Verfahren und vorrichtung zum pressen und trocknen von langen teigwaren Download PDF

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Publication number
EP0551464B1
EP0551464B1 EP92915500A EP92915500A EP0551464B1 EP 0551464 B1 EP0551464 B1 EP 0551464B1 EP 92915500 A EP92915500 A EP 92915500A EP 92915500 A EP92915500 A EP 92915500A EP 0551464 B1 EP0551464 B1 EP 0551464B1
Authority
EP
European Patent Office
Prior art keywords
drying
dough
goods
dough strands
dryer
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP92915500A
Other languages
German (de)
English (en)
French (fr)
Other versions
EP0551464A1 (de
Inventor
Josef Manser
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Buehler AG
Original Assignee
Buehler AG
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Filing date
Publication date
Application filed by Buehler AG filed Critical Buehler AG
Publication of EP0551464A1 publication Critical patent/EP0551464A1/de
Application granted granted Critical
Publication of EP0551464B1 publication Critical patent/EP0551464B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B15/00—Machines or apparatus for drying objects with progressive movement; Machines or apparatus with progressive movement for drying batches of material in compact form
    • F26B15/10—Machines or apparatus for drying objects with progressive movement; Machines or apparatus with progressive movement for drying batches of material in compact form with movement in a path composed of one or more straight lines, e.g. compound, the movement being in alternate horizontal and vertical directions
    • F26B15/12—Machines or apparatus for drying objects with progressive movement; Machines or apparatus with progressive movement for drying batches of material in compact form with movement in a path composed of one or more straight lines, e.g. compound, the movement being in alternate horizontal and vertical directions the lines being all horizontal or slightly inclined
    • F26B15/18—Machines or apparatus for drying objects with progressive movement; Machines or apparatus with progressive movement for drying batches of material in compact form with movement in a path composed of one or more straight lines, e.g. compound, the movement being in alternate horizontal and vertical directions the lines being all horizontal or slightly inclined the objects or batches of materials being carried by endless belts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/16—Extruding machines
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/22—Apparatus with rollers and cutting discs or blades for shaping noodles
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B2210/00—Drying processes and machines for solid objects characterised by the specific requirements of the drying good
    • F26B2210/06—Long pasta, e.g. spaghetti

Definitions

  • the invention relates to a method for pressing and drying long pasta (long goods) with a dough moisture during pressing of about 28% to 35%.
  • EP-B-0 129 892 shows a method and an apparatus for producing long pasta.
  • the dough is shaped into a dough semi-finished product in a press mold, heated and dried in several climatic zones of a continuous dryer using conditioned air, and the finished product is then cut.
  • the device for this has a pasta press, a pre-drying chamber for dough strands, a length cutting machine for hot pre-dried dough strands, a device for hanging cut dough strands, drying sticks and a continuous dryer with a conveyor for the dough semi-finished product and with vertical air guidance.
  • the dryer itself consists of a number of drying sections with individually controllable climates and a ventilation system with air ducts.
  • the object of the invention was now to look for a new solution in order to enable further rationalization, in particular drying, whereby a main task is both to reduce the effort involved in moving mechanics and thus to simplify the system, particularly in the to enable hot climates.
  • the dough strands are preferably fed into a climate controlled by control means immediately after the definitive shaping, and the temperature of the goods is warmed from the pressing temperature to over 70 ° C., preferably to over 80 ° C.
  • spaghetti can be produced according to the so-called "home-made type", which uses a first calibration roller for producing a sheet of dough and a second calibration roller for forming the spaghetti shape or the strand of dough.
  • the goods are preferably cut at least 70 ° C. either in drying lengths or in finished goods lengths, and in the hot state they are passed into a mass dryer and dried. This allows the goods to be hung up on drying rods when they are hot and can then be dried.
  • the goods are pre-dried evenly with air from all sides until they are hung and can be hung on even warm rods with even greater dimensional stability, but with great plasticity or in a warm plastic state.
  • the known problems at the hanging point are thus eliminated. Since there is no longer any condensation water as a result of the temperature difference between the rod and the goods, the problem of the goods sticking is solved. The risk of breakage due to deformation when suspended in the known U-shape is also reduced.
  • the slitter can move at the speed of the dough strands during the cut. Drying takes place in a larger number of drying stages, each stage having its own controllable climate control and its own air circulation system, preferably the initial drying of the dough strands at a product temperature of up to 80 ° C and the main drying at a product temperature of 80 ° C to 150 ° C, preferably from 90 ° C to 125 ° C is carried out.
  • the dough strands are guided horizontally and the drying air vertically transversely to the dough strands, the air speed preferably being chosen so high that fluidization of the dough strands is established, the dough strands preferably being guided by an air-permeable endless conveyor belt or air-permeable vibrotransport units .
  • the invention further relates to a pasta line for the production of long goods according to the features of claim 9.
  • the continuous dryer can be constructed in one or more layers and have a large number of drying sections with individually controllable climates and a recirculation system with a turbo system.
  • the drying alternately has heating sections and drying sections and possibly stabilizing sections, it being possible for the dough strands to be heated with hot air or by microwave energy, each with subsequent intensive drying of the dough strands.
  • the pasta is stabilized by microwaves at the end of drying.
  • the product temperature is gradually reduced to less than 60 ° C. during the final drying.
  • the heat stored in the product can be used to change the state of the water into the vapor form and thus for accelerated drying.
  • the dough press can have an extrusion mold and / or at least one calibration roller with horizontally guided dough strand formation.
  • the pasta line have a continuous strand pre-dryer, a hot curtain device and a rod main dryer.
  • a cutting device for the initial and final cut of the dough strand is advantageously arranged on the press mold or form roller.
  • semi-moist and moist pasta can also be produced particularly advantageously as fresh pasta, for example spaghetti, hand pasta as well as ravioli and tortellini with meat, cheese and vegetable fillings, which have a moisture content of 30-20% on the market reach.
  • fresh pasta for example spaghetti, hand pasta as well as ravioli and tortellini with meat, cheese and vegetable fillings, which have a moisture content of 30-20% on the market reach.
  • the best before dates and the date of use must be stated on the packaging.
  • the fresh or semi-moist pasta has a limited shelf life due to its high water activity. Depending on the circumstances, the microorganisms can spoil the goods within days with these high water contents.
  • the freshly pressed pasta is pasteurized in the form of dough strands à la spaghetti or, for example, co-extruded, filled cannelloni immediately after pressing into a drying and pasteurization climate with or without microwaves to temperatures above 80 ° C or from 30% to approximately 20% Dried water content. Following this drying stage, the dough strands have to be cooled and filled sterile into the packaging.
  • This process can be used to produce uncooked, fresh and semi-moist products that comply with the legal requirements Regulations and microbiological standards.
  • the treatment times are 1 and 20 minutes depending on the methods used. Lower temperatures are necessary for storage and distribution in order to prevent any danger of an inadmissible growth of the microorganisms.
  • the raw material is fed as a dry component via a metering 1, the liquid component via a liquid metering 2, a kneading device 3 and a press screw 4 and a press head 5, from which dough strands 6 are formed by a press mold 7 and passed directly into a dryer 8.
  • an air-permeable conveyor system 9 continuously guides the dough strands through a large number of drying sections 8.0, 8.1, 8.2 etc. Each drying section has its own climate control and climate control, which is symbolically indicated by a fan 10 and a heating element 11.
  • the conveyor system 9 is formed by an endless belt or, for example, by a vibratory conveyor, above which a fluid bed, preferably with a slight conveying movement, is advantageously generated with a vertical air flow.
  • a stabilizer 12 is arranged downstream of the dryer 8, a lock 14 being provided between the dryer 8 and the stabilizer 12 on the one hand, and between the stabilizer 12 and a length cutting device 13.
  • the stabilizer can be designed as a microwave stabilizer, in which case the two locks 14 are to be designed as microwave locks.
  • the reference number 15 or the arrow 15 denoted by it denotes a cross-cutting device for the dough strands, which initially cuts the incorrectly extruded product and cuts the dough strands to a uniform end at the end of a batch production.
  • dough strands for example of a few meters, can also be produced, so that strand pieces with interruptions are put into the drying, so that, for example, in the event of larger differences in the exit speed between the individual dough strands, corresponding disturbances are only effective in the initial drying.
  • the arrow 16 indicates that For the first time, short goods can also be produced with a long goods line, whereby the short goods can be cut with a form cutting device according to FIGS. 5a and 5b, but can be discharged according to arrow 16, in front of the length cutting device.
  • FIG. 2 can be designed analogously to FIG. 1, but represents a two-tier design, with an upper conveyor system 9 and a lower conveyor system 9 ', on each of which the dough strands 6 and 6' are passed through the dryer.
  • Figure 2 can also be designed such that, for example, long goods are produced on the upper belt and short goods are produced on the lower belt, so that short and long pasta can be produced with the same line almost without any changeover.
  • Figure 3 shows a very compact design of a complete system with the dough preparation and drying of the dough strands.
  • the dryer in FIG. 3 is divided into a larger number of individual climatic zones O, A, B, C, D etc.
  • a microwave heating stage 23 is provided in each of the climate zones B, D and F.
  • Goods infeed means for example in the form of a conveyor belt 20, goods discharge means 22 and a straightening belt 21 can be arranged in the central area.
  • the goods discharge belt pulls lightly on the strands.
  • a large number of dough strands are fed through the system like carpets over the entire width of 1 - 2.5 meters, whereby with sufficient air flow, several dough strands can lie on top of one another on the same conveyor system.
  • the conveyor units advantageously have longitudinal guide ribs which give the dough strands a longitudinal direction.
  • the drying air is conducted in the recirculation mode, with a turbo system which allows the blowing in of previously treated air and mixing with the air in the dryer, as shown in FIG. 4 as a schematic cross section.
  • An inner air system is formed with fans 35 arranged on both sides, to which heating elements 36 are assigned.
  • the internal air system ensures an even air distribution throughout the room for the goods to be dried and has control means for setting the desired climates.
  • an external air system 37 is additionally provided, which regulates the desired climate via longitudinal channels, an injection channel 38 and a suction channel 39 by correspondingly controlled air exchange.
  • the outer air system has a fan 40, a humidification unit 41, a fresh air intake 42 with air heater 43, and an exhaust fan 44, the air quantities being controllable by means of controllable adjustment flaps 45.
  • the regulation of the individual climates can be controlled by a recipe and with the help of appropriate temperature and humidity sensors.
  • FIGS. 5a and 5b show an elongated form 50 with an attached form cutting device 51, which is designed as a longitudinal cutting device and has one or two rotating cutting knives 52.
  • the cutting knife 52 is guided on an endless chain 53.
  • the goods emerging from the long form can be cut into corresponding lengths in accordance with the rotational speed of the cutting knives 52 and the exit speed of the shaped goods.
  • the form cutting device remains disengaged according to the arrow and is only operated for an initial and final cut.
  • FIG. 6 shows the combination of dough strand formation for predrying 60 and a main dryer 61 which is designed as a bar dryer. Between the dough strand dryer 60 and the main dryer is a hanging device 62, in which the hot goods are cut into drying lengths.
  • the drying lengths can be hung on the rods in the U-shape known per se via a circular rod hanger 63.
  • a controlled length cutting device 64 can possibly produce exact lengths as a double cut with an additional knife 64 '.
  • the press screw is designed with a horizontal mold outlet, so that the dough strand runs directly from the mold outlet directly into the pre-dryer 60 in the unchanged horizontal direction of movement.
  • the sections produced in the length cutting device 64 since these still have a high level of moisture, can be shredded and conveyed back into the dough preparation.
  • the solution according to FIG. 7 can be designed analogously to FIG. 6 or, for example, FIG. 1. However, it has a special shape that produces a dough sheet that extends over the entire dryer 8 or 60.
  • the dough sheet is rolled to a precise thickness in a first thickness calibration roller 71.
  • the desired product shape is then pressed continuously in a shaping roller 72, for example wide pasta, lasagna or square spaghetti.
  • any length or strand length can also be produced in this way via a length cutting device 73.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Noodles (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Drying Of Solid Materials (AREA)
EP92915500A 1991-07-31 1992-07-27 Verfahren und vorrichtung zum pressen und trocknen von langen teigwaren Expired - Lifetime EP0551464B1 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
CH2292/91 1991-07-31
CH229291 1991-07-31
PCT/CH1992/000154 WO1993002561A1 (de) 1991-07-31 1992-07-27 Verfahren und vorrichtung zum pressen und trocknen von langen teigwaren sowie verwendung der vorrichtung

Publications (2)

Publication Number Publication Date
EP0551464A1 EP0551464A1 (de) 1993-07-21
EP0551464B1 true EP0551464B1 (de) 1996-05-15

Family

ID=4230365

Family Applications (1)

Application Number Title Priority Date Filing Date
EP92915500A Expired - Lifetime EP0551464B1 (de) 1991-07-31 1992-07-27 Verfahren und vorrichtung zum pressen und trocknen von langen teigwaren

Country Status (11)

Country Link
US (1) US5425959A (ru)
EP (1) EP0551464B1 (ru)
JP (1) JPH06502081A (ru)
CN (1) CN1059309C (ru)
AT (1) ATE137916T1 (ru)
BR (1) BR9205315A (ru)
DE (1) DE59206311D1 (ru)
ES (1) ES2088147T3 (ru)
RU (1) RU2094004C1 (ru)
UA (1) UA26218C2 (ru)
WO (1) WO1993002561A1 (ru)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2631580A1 (de) 2012-02-22 2013-08-28 Bühler AG Trocknung von Lebensmitteln, insbesondere Teigwaren, mit einem Kunststoff enthaltenden Ventilatorflügel

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US5934186A (en) * 1996-02-01 1999-08-10 Howden Food Equipment, Inc. Packaging system for dry lasagna noodle product
CN1063919C (zh) * 1997-09-19 2001-04-04 尚志忠 洗面精机
US6187358B1 (en) * 1998-04-09 2001-02-13 Nisshi Food Products Co., Ltd. Method of and apparatus for producing extruded elongate pasta of substantially even lengths
DE19919206A1 (de) * 1999-04-28 2000-11-02 Buehler Ag Verfahren zur Herstellung von Teigwaren
US6604452B2 (en) * 2001-05-08 2003-08-12 Alkar-Rapidpak, Inc. Food processor with circulation system and method
DE10222548A1 (de) * 2002-05-17 2003-11-27 Buehler Ag Teigwarentrockner
ITMI20022465A1 (it) * 2002-11-20 2004-05-21 Pastificio Rana Spa Procedimento per la preparazione di pasta alimentare ad elevato
AU2004283486A1 (en) * 2003-10-21 2005-05-06 Nestec S.A. Shredded food products and methods of producing and applying shredded food products
DE202005006412U1 (de) * 2004-05-27 2005-06-30 Battenfeld Extrusionstechnik Gmbh Kühlvorrichtung
EP1897445A1 (en) * 2006-09-11 2008-03-12 Nestec S.A. Production of edible wafers by extrusion
US20080213440A1 (en) 2007-03-01 2008-09-04 Cadbury Adams Usa Llc Non-Aldehyde Cinnamon Flavor and Delivery Systems Therefor
DE102007025858A1 (de) 2007-06-01 2008-12-04 Grünenthal GmbH Verfahren zur Herstellung einer Arzneimitteldarreichungsform
CN101632395B (zh) * 2009-08-07 2010-11-10 陆昌盛 一种四阶段变温烘干挂面加工工艺
JP4860773B1 (ja) * 2011-02-18 2012-01-25 サンヨー食品株式会社 即席麺の製造方法
WO2014025328A2 (en) * 2012-08-08 2014-02-13 Nuh'un Ankara Makarnasi San. Ve Tic. A.Ş. A manufacturing method that can be used for the production of stuffed pasta
AT513798B1 (de) * 2013-01-07 2017-12-15 Haas Food Equipment Gmbh Vorrichtung und Verfahren zur dosierten, formgebenden Ausgabe von Massenkörpern aus pumpfähigen Massen
CN103211146A (zh) * 2013-04-02 2013-07-24 郭买哲 一种挤压涂布粉丝、粉条、粉皮、粉带生产线
CN103719182B (zh) * 2013-12-03 2015-08-26 中南林业科技大学 一种鲜湿面生产用冷风定条设备
CN104026179A (zh) * 2014-06-23 2014-09-10 北大荒丰缘集团有限公司 挂面烘干方法
WO2015198292A1 (en) * 2014-06-27 2015-12-30 Tech-Pro Food Machinery S.R.L. Societa' Unipersonale Forming device for the production of pasta of elongated type and related method
WO2015198293A1 (en) * 2014-06-27 2015-12-30 Tech-Pro Food Machinery S.R.L. Societa' Unipersonale Forming device for the production of pasta of elongated type and related method
KR101837472B1 (ko) * 2016-05-23 2018-03-12 김명상 쌀면 제조 장치
US9848628B1 (en) 2016-12-21 2017-12-26 Wenger Manufacturing, Inc. Product drying apparatus and methods
CA3018516A1 (en) 2017-09-26 2019-03-26 Davis-Standard, Llc Casting apparatus for manufacturing polymer film
CN110495481B (zh) * 2019-07-23 2021-08-17 福州捷丰海珍品开发有限公司 速食海带面条的后处理机构、生产系统
IT201900020294A1 (it) * 2019-11-04 2021-05-04 Wealth & Res Trading Ltd Impianto per produrre pasta secca alimentare
CN113545436A (zh) * 2021-07-01 2021-10-26 新疆农业大学 一种新疆方便面制食品汤饭中面片的加工方法和设备
IT202200007793A1 (it) * 2022-04-20 2023-10-20 R A M Elettr S R L Dispositivo di essiccazione, particolarmente per l'industria della pasta.
CN115143754B (zh) * 2022-08-30 2022-12-20 佛山市雄贵冷热节能设备有限公司 一种食品带式烘干系统

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US4126706A (en) * 1976-08-30 1978-11-21 Frito-Lay, Inc. Process for forming dough ribbon
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FR2523282A1 (fr) * 1982-03-12 1983-09-16 Bassano Co Perfectionnements aux procedes et aux installations pour le sechage des pates alimentaires longues
DE3400300C2 (de) * 1983-06-24 1986-01-23 Gebrüder Bühler AG, Uzwil Verfahren zur Herstellung von langen Teigwaren und Vorrichtung zur Durchführung eines solchen Verfahrens
MX7609E (es) * 1983-10-31 1990-03-16 Myojo Foods Procedimiento para preparar pastas para sopa de coccion rapida

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2631580A1 (de) 2012-02-22 2013-08-28 Bühler AG Trocknung von Lebensmitteln, insbesondere Teigwaren, mit einem Kunststoff enthaltenden Ventilatorflügel
WO2013124220A1 (de) 2012-02-22 2013-08-29 Bühler AG Trocknung von lebensmitteln, insbesondere teigwaren, mit einem kunststoff enthaltenden ventilatorflügel

Also Published As

Publication number Publication date
JPH06502081A (ja) 1994-03-10
CN1059309C (zh) 2000-12-13
WO1993002561A1 (de) 1993-02-18
RU2094004C1 (ru) 1997-10-27
UA26218C2 (uk) 1999-07-19
CN1071303A (zh) 1993-04-28
BR9205315A (pt) 1994-06-21
DE59206311D1 (de) 1996-06-20
EP0551464A1 (de) 1993-07-21
ES2088147T3 (es) 1996-08-01
US5425959A (en) 1995-06-20
ATE137916T1 (de) 1996-06-15

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